Diseño del proceso de elaboración de Tilapia (Oreochromis niloticus) ahumada envasada al alto vacío.

• Autores: Óscar Diego, Soledad Hernández, Luis Caso, Blanca Aguilar
• Localización: Ciencias de la Ingeniería y Tecnología Handbook T-V: Congreso Interdisciplinario de Cuerpos Académicos / coord. por Antonio Alberto Aguilar Moreno, María de Jesús Rodríguez Vargas, Martín Cano Contreras, 2014, ISBN 978-607-8324-26-2, págs. 129-138
• Idioma: español
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• Resumen

  • The aim of the study was to develop the process and formulation of vacuum packed smoked tilapia, in order to add value to the tilapia in bulk and thus contribute to the development of tilapia producer groups of the Mixteca region in Puebla state. Three different formulations were developed and subjected to marinating times 4, 6, 8 and 12 hours. The best formulation and marinating time was established through sensory testing. The safety of the product was determined according to NOM-129-SSA1-1995, with the following results: aerobic plate count: 35X102 CFU/g, psychrophilic plate count, 40X101 CFU/g, total and fecal coliforms and S. aureus, both <10 CFU/g. Through the technical-economic study, and the equilibrium point (EP), it was determined that the product is viable generating gross profits of $ 71.00/Kg with a total return of the initial investment of 2 months and 270kg EP. All this generates attractive profits with minimal investment and offers a safe and nutritious product for the consumer.